Puff Pastry (Pâte Feuilletée)
By James MacGuire
[Read James MacGuire's article "Puff Pastry: Light, Delicate, and Largely Forgotten"]
This recipe replaces the usual plain détrempe (made with only flour, water, and salt) with a pâte brisée (pie dough). As I quickly learned years ago, other versions also exist. Unlike good pie dough, in the détrempe a bit of gluten forms, but the butter kee…